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Top down view of Bischoff blondies with white chocolate chips and Biscoff cookies
Print Recipe
Biscoff Blondies
Prep Time
15 mins
Cook Time
30 mins
 

My Biscoff Blondies are rich, gooey, and packed with warm spice and crunch—easy to make in one bowl for the ultimate flavor and texture!

Servings: 9 blondies
Author: Gemma Stafford
Ingredients
  • 2 large eggs , at room temperature
  • 2 cups (12 oz/340 g) dark brown sugar
  • 1 cup (8 oz/225 g) butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 2 cups (10 oz/285 g) all-purpose flour
  • 1 ½ cups (9 oz/255 g) white chocolate chips
  • 10 Biscoff cookies , crushed and divided
  • ¼ cup (2 oz/57 g) Biscoff cookie butter spread
Instructions

  1. Preheat the oven to 350°F (180°C) and butter and line a 8-inch (20 cm) square baking dish with parchment paper. Set aside.

  2. In a large bowl, mix together the eggs, brown sugar, butter, vanilla extract and salt until smooth.

  3. Fold in the flour until no streaks remain, then add in the white chocolate chips and half of the Biscoff cookies and mix until incorporated.

  4. Spread into the prepared pan, then dollop the Biscoff cookie butter on top. Use a thin knife to swirl the spread into the batter.

  5. Top with the remaining crushed Biscoff cookies and bake for 30-35 minutes, until puffed, golden and just barely set in the middle.

  6. Let cool completely in the pan before cutting into 9 squares.

  7. Store at room temperature in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months.

Recipe Notes
  • Texture tip: These blondies are purposely made without leavening so they have a dense and gooey structure.
  • Best sugar: Dark brown sugar contains more molasses than light brown sugar and contributes to the depth of flavor of these blondies. You can easily make your own brown sugar with my quick recipe.
  • Additional spice: To enhance the cinnamon flavor of the Biscoff cookies, you can add a teaspoon of cinnamon to this recipe.
  • The best texture:
    • For perfectly gooey centers, be sure not to overmix the batter.
    • Importantly, be sure not to overcook these blondies—the center should have a little give when you take them out of the oven, as they will continue setting while they cool.
  • How to reheat: These blondies are easiest to cut when they are cold but delicious to eat while warm. Let them cool completely before cutting, then warm up for 10-20 seconds in the microwave before serving if you wish!
  • Homemade Biscoffs: Make your own Biscoff cookies with my recipe.